Rongshun Chen

Prof. Rongshun Chen


Research Focus & Metrics

Academic Career Length

10Years (2017-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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22 October 2022 in Organic Chemistry Frontiers
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Journal Article
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SCShujun Cao
Shujun Cao
CMChongchong Ma
Chongchong Ma
XTXinjie Teng
Xinjie Teng
RCRongshun Chen
Rongshun Chen
YLYun Li
Yun Li
YZYingguang Zhu
Yingguang Zhu
A novel and efficient photoredox/copper cocatalyzed domino cyclization of oxime esters, aldehydes, and amines has been achieved, affording a broad range of fully substituted 1H-imidazoles in good yields.

31 May 2022 in Chemical Communications
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Journal Article
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SCShujun Cao
Shujun Cao
WYWeidong Yuan
Weidong Yuan
YLYun Li
Yun Li
XTXinjie Teng
Xinjie Teng
HSHuaxing Si
Huaxing Si
YZYingguang Zhu
Yingguang Zhu
A dual photoredox/copper-catalyzed domino cyclization of oxime esters with TMSCN has been achieved. A range of structurally novel tetrasubstituted pyrazines have been constructed in good yields.

12 June 2017 in Chinese Journal of Chemistry
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Journal Article
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RCRongshun Chen
Rongshun Chen
XFXia Fan
Xia Fan
ZXZhaozhong Xu
Zhaozhong Xu
ZHZhengjie He
Zhengjie He

1 January 2023 in Food Materials Research
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Journal Article
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XFXia Fan
Xia Fan
Leiqing PanLeiqing Pan
Leiqing Pan
RCRongshun Chen
Rongshun Chen
To analyze the flavor components in 17 commercially available wine samples from seven grape varieties (Cabernet Sauvignon, Cabernet Gernischt, Shiraz, Merlot, Pinot Noir, Tempranillo and Chardonnay), comprehensive flavor characterization, volatile and non-volatile compounds of grape wines were evaluated by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose), electronic tongue (E-tongue), high performance liquid chromatography (HPLC) and automatic amino acids analyzer. According to GC-MS analysis, a total of 86 volatile compounds were identified, mainly including alcohols, esters, phenols, terpenes and norisoprenoids. Results showed that significant differences of contents of free amino acids and radar fingerprint chart of E-tongue technology were recorded for the 17 grape wines. Moreover, principal component analysis (PCA) of E-nose and E-tongue were used to distinguish the different grape wines effectively, with the cumulative contribution rate accounting for 92.33% and 91.78%, respectively. The results prove that sensors W2S and W1W in the E-nose for wines have a higher influence in the current pattern file. The most abundant phenol in 17 wine samples is catechin. The differences in species and contents of volatile and non-volatile substances give the unique flavor of different grape wines. The results demonstrated that the above mentioned equipment are useful for in-depth grape wine flavor analysis.

16 December 2019 in Molecules
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Journal Article
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XFXia Fan
Xia Fan
RCRongshun Chen
Rongshun Chen
Jie HanJie Han
Jie Han
ZHZhengjie He
Zhengjie He
Tri- or tetrasubstituted furans have been prepared from terminal activated olefins and acyl chlorides or anhydrides by a multicomponental convergent synthesis mode. Instead of stoichiometric nBu3P, only catalytic nBu3P or nBu3P=O is needed to furnish the furans in modest to excellent yields with a good functional group tolerance under the aid of reducing agent silane. This synthetic method features a silane-driven catalytic intramolecular Wittig reaction as a key annulation step and represents the first successful application of catalytic Wittig reaction in multicomponent cascade reaction.

6 November 2017 in European Journal of Organic Chemistry
Verified
Journal Article
Closed access
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RCRongshun Chen
Rongshun Chen
XFXia Fan
Xia Fan
ZXZhaozhong Xu
Zhaozhong Xu
ZHZhengjie He
Zhengjie He